Description
Asian Cucumber Salad is a vibrant, refreshing dish perfect for warm days or gatherings. Bursting with the crunch of fresh cucumbers, the zing of rice vinegar, and a hint of sesame oil, this salad is a delightful balance of flavors and textures. Easy to prepare, it makes for an ideal side dish at barbecues or a light meal topped with protein. With its bright colors and delicious taste, this salad will elevate any dining experience.
Ingredients
Scale
- 4 cups fresh cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon granulated sugar
- 2 tablespoons toasted sesame seeds
- 2 green onions, chopped thinly
- Red pepper flakes (optional)
Instructions
- Wash and slice cucumbers thinly using a sharp knife or mandoline.
- In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and red pepper flakes until combined.
- In a large bowl, toss sliced cucumbers with chopped green onions.
- Pour dressing over the cucumber mixture and gently toss until evenly coated.
- Sprinkle toasted sesame seeds on top before serving.
- For enhanced flavor, let the salad chill in the fridge for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 80
- Sugar: 3g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg